Black bean and sweet potato flautas 

INGREDIENTS:

1 Sweet Potato, cubed

Olive oil

1/4 Cup Onion, chopped

1/4 Cup Bell pepper, chopped

1/4 Cup Tomato, chopped

1/4 Cup Corn, frozen

6 Jalapeño slices, chopped

1/2 Tsp Chili powder

1/2 Tsp Paprika

1/4 Tsp Garlic powder

Sprinkling of Oregano, dried

1/2 8oz Can of Black beans

Salt & pepper, to taste

4 Flour tortillas

Cream cheese

Cheddar cheese

Optional: hot sauce, salsa, sour cream, avocado, guacamole, or any other desired burrito topping
INSTRUCTIONS:

Step 1: Preheat oven to 450. Toss sweet potato cubes in olive oil, put on nonstick pan, and bake for 15-20 minutes.

Step 2: While your sweet potato bakes, sauté peppers and onion together in olive oil. Once tender, add tomato, jalapeños, and spices. Stir together and sauté for another 5 minutes. Set aside.

Step 3: Drain black beans. Set aside.

Step 4: Once sweet potato cubes are slightly crispy on the outside and soft on the inside, remove from oven and set aside. 

Step 5: Let oven cool to 350.

Step 6: Layer as such: tortilla, light layer (or more if desired) of cream cheese, about 1/4 of the sweet potato, about 1/4 of the sautéed vegetables, about 1/4 of the black beans, as much cheese as desired on top. Repeat 3 times.

Step 7: Roll burritos together so that both ends are closed and put a little oil on top and bottom of the burrito. Place on nonstick pan with aluminum foil.

Step 8: Bake burritos for about 10-15 minutes then turn over, just until the outside is a little crispy. Serve and enjoy!

Because I’m cooking for one, I only baked one burrito tonight. After rolling the other burritos, I wrapped them in foil, labeled them, and put them in the freezer for a later date. This comes in super handy for this preggo as some days I don’t feel well or I’m too exhausted come dinner time!

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